Korean Style Cauliflower and Dandelion Pancakes
I was in the mood for some Korean style kimchi pancakes, but wanted to make them with fresh veggies instead of the normal fermented cabbage. I went to the store and just grabbed a couple vegetables I felt like eating and went for it. I tossed the veggies in some vinegar and chile paste to let them marinate a little before adding the flour to make the pancake batter. I loved these pancakes. The crunch of the almost raw cauliflower combined with the crispy browned edges made for a real textural treat, and the deep savory flavors in the gochujang caused a craving for the next bite every time.
The main ingredients.
Chop up the greens and cauliflower and toss them in a bowl with some vinegar and gochujang to let them marinate a bit before adding the flour and water.
Finally the flour goes in to make the batter.
A nice thick batter.
Press the pancakes down in a hot pan
After about 4 minutes, give it a flip.
Crunchy, crispy, salty and delicious.
I loved these pancakes. I ate 2 of them myself!
Korean Style Cauliflower and Dandelion Pancakes
Ingredients
- 1 Overflowing Cup Chopped Cauliflower
- 1/2 Cup Chopped Dandelion Greens
- 1/2 Cup Chopped Scallions
- 1/4 Cup Rice Vinegar
- 1/2 Tablespoon Gochujang
- 1/2 Tablespoon Korean Chile Flake
- 1/2 Cup Flour
- 1/4 Cup Water More or less
Instructions
- Mix the cauliflower, dandelion, scallion, vinegar, gochujang, and chile flake in a bowl with a pinch of salt and let marinade for a half hour, stirring occasionally. Meanwhile make a quick dipping sauce with some sesame oil, chile flake, scallions, and soy sauce. Mix the flour into the cauliflower mixture, then add the water as needed to form a thick batter. Fry in a frying pan on high heat for about 4 minutes a side to brown and cook through. Serve with the dipping sauce. Makes 2 pancakes.
This looks better than the Korean pancake at HMart! Did you hear the Central Square location is opening on April 23? We should go there for lunch again!
I bought dandelion greens and then didn’t know what to do with them, so I Googled recipes and came across this one. I tried it last night and was very pleased with the result. This is a healthy vegan twist on a classic dish (kimchi jeon, pajeon or haemul pajeon). The marinating of greens and chopped cauliflower in gochujang/rice vinegar captures the sour-crunchy-umami quality of ripened kimchi, and the texture of crunchy pieces of cauliflower is an improvement on the sometimes-soggy or greasy typical kimchi jeon. Because the moisture content of different vegetables will vary, the photographs demonstrate for the reader how much water to add in the last step before cooking.